Method

1. Cook the rice following packet instructions.

2. Meanwhile, prepare the vegetables:

   • To prepare enoki, simply slice 3cm off the bottoms and separate strands into smaller bunches.
   • For oyster and shimeji mushrooms, simply tear the mushrooms to separate into bite sized clusters.
   • For the dried shiitake, soak in boiling water for about 20 minutes, then slice. If you are using fresh shiitake, simply slice.
   • To prepare the garlic shoots, cut away 2cm at both ends. Slice the stalks into 5mm pieces. Set aside.

3. To begin stir frying, combine 3 tablespoons of olive oil, with garlic and ginger in a large non-stick frypan, or a wok over a high heat. Stir fry until the garlic is slightly golden, then add the garlic shoots and mushrooms. As soon as they start to wilt, add the remaining ingredients and stir fry to combine.

4. Remove from the heat and taste to see if more oyster sauce is required. Serve hot with steamed rice.

5. Poh tip: For a more authentic flavour, substitute olive oil for rice bran oil when frying.